Yield: 4 Servings
Recipe by Lynmar Estate Chef David Frakes
Ingredients
- 2 Bunches Rainbow or Swiss Chard
- Kosher Salt
- 2 T Extra-Virgin Olive Oil
- 4 6oz. Skin-On Salmon Fillets
- 1/4 C Apricot Jam
- 1/4 C Dijon Mustard
- Freshly-Squeezed Lemon Juice, plus wedges for serving
Instructions
- Use your hands to separate the chard’s stems and leaves.
- Save the stems for another day. Slice the leaves into thin ribbons and add to a large bowl.
- Sprinkle with salt and gently massage to slightly soften.
- Position a rack in the upper quarter of the oven and turn on the broiler.
- Pat-dry the salmon, then sprinkle all over with salt.
- Combine the jam and Dijon in a small bowl and season with salt to taste.
- Line a rimmed baking sheet with aluminum foil.
- Heat a large skillet over medium-high heat. Add 2 teaspoons oil and, when that’s hot, add the salmon, skin-side down, and immediately press with a spatula (this prevents curling). Drop the heat to medium-low and cook for 4 minutes.
- Meanwhile, drizzle the chard with oil and lemon juice to sight.
- Toss, taste, and adjust the salt, oil, and lemon juice if needed-aim for punchy-bright, since the salmon is rich.
- After 4 minutes, turn off the stove, flip the salmon, and use the spatula (or your fingers) to peel off the skin.
- Lay the skin pieces across one half of the baking sheet,
- Flip the salmon again (so the barely cooked side is facing up), transfer to the empty half of the baking sheet, and brush the glaze on top.
- Broil for 3 to 4 minutes, checking frequently, until the glaze is bubbling and the skin is crisp as a cracker (you may need to rotate the pan to encourage even cooking or remove the skin earlier if it’s ready first).
- Serve the glazed salmon and chard salad with lemon wedges to squeeze and crispy salmon skin to crumble on top.